Slow Cooker Bourbon Chicken Recipe

I hope you have something fun planned for today, even if you are single! My husband works late, which means I don’t want to spend all night in the kitchen preparing dinner for myself. This recipe is perfect if you want a delicious meal but don’t want to spend a lot of time cooking in the kitchen!

Slow Cooker Bourbon Chicken Recipe:

(Serves 4-6)

Ingredients:

4 boneless, skinless chicken breasts

1/2 teaspoon minced garlic

1/4 teaspoon ground ginger

1/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/4 cup light brown sugar

2 Tablespoons ketchup

1 Tablespoon apple cider vinegar

1/2 cup water

1/3 cup low sodium soy sauce

1/4 cup cornstarch

Directions:

Place chicken breasts in the bottom of slow cooker. In a medium sized mixing bowl, combine garlic, ginger, red pepper flakes, apple juice, brown sugar, ketchup, apple cider vinegar, water and soy sauce. Pour sauce on top of chicken. Replace lid and cook 6-8 hours on low. Remove chicken and shred or cut into chunks. In a small bowl, mix together 1/4 cup cornstarch with 1/4 cup of sauce from the crock pot. Whisk together and pour back into the crock pot to thicken the sauce. Return chicken to the slow cooker and let warm until ready to serve. Serve over rice and garnish with additional red pepper flakes.

A collection of our tried-and-true favorite slow cooker recipes that are easy to make and use simple ingredients. We know that your family will love them as much as we do. All in one place in a PDF file with links to the on-line recipe.Get it here!

I found this information on Google. Heat the oven to 325 degrees. Convert the Crock-Pot cooking time for low settings. If a dish requires cooking in a Crock-Pot on the low setting for 4 to 8 hours, it will usually only require 30 to 45 minutes in the regular oven. For items that take 6 to 10 hours in the Crock-Pot on the low setting, plan on cooking in the oven for 40 to 50 minutes.

I know this is a late reply but… we actually make the exact recipe on the stove top! Saute cubed chicken until done, then pour in the sauce (everything minus the cornstarch). Cook for 20 min or so. Then add cornstarch to thicken and eat over rice.

My wife made this tonight. Started off great. Well written, solid method, tasted during cooking and was pleased. Then the wife added the required amount of corn starch. A 1/4 cup!?!? Totally ruined it. Dish ended up tasting like someone put soap in it. That much corn starch can thicken a gallon of sausage gravy. The best thing would be to leave out the corn starch and let the sauce reduce and thicken naturally.

I’m with him on the corn starch. It’s way too much. I went back and double checked the recipe to make sure I didn’t leave anything out. I didn’t. My gut told me not to use all that corn starch. I wish I listened to my gut.

Welcome to our site! There are six of us girls . . . no boys! Now that we have grown up and moved far apart from each other, we use this blog to stay in touch and share our ideas. Feel free to take a look around!